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Overhead photo of a skillet of chicken vindaloo
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5 from 3 votes

Chicken Vindaloo

This Chicken Vindaloo is a bold-flavored Indian dish. Served with rice, it's a comfort food dish that never disappoints! So incredibly easy to make and so delicious!
Prep Time35 minutes
Cook Time1 hour
Total Time1 hour 35 minutes
Course: Main Dish
Cuisine: Indian
Keyword: Chicken, chicken thighs, curry dish, spicy, tomatoes
Servings: 6 servings
Calories: 363kcal
Author: MaryAnn Dwyer

Ingredients

  • 3 lbs. boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
  • salt and pepper
  • 3 Tbsp. vegetable oil
  • 3 yellow onions, finely chopped
  • 8 cloves garlic, minced
  • 1 Tbsp. paprika
  • 3/4 tsp. ground cumin
  • 1/2 tsp. ground cardamom
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. ground cloves
  • 3 Tbsp. all-purpose flour
  • 1 1/2 cups low-sodium chicken broth
  • 1 14.5-oz. can diced tomatoes
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. mustard seeds
  • 2 bay leaves
  • 1 tsp. granulated sugar
  • 1/4 cup fresh cilantro, minced

Instructions

  • Preheat oven to 325 degrees. Pat chicken dry with paper towels and then season with salt and pepper. In a large Dutch oven, heat one tablespoon of vegetable oil over medium-high heat until hot. Add half of the chicken and cook until browned, about 8 minutes. Transfer to a bowl and repeat with another tablespoon oil and remainder of chicken.
  • Add remaining one tablespoon oil to the empty pot and heat over medium heat. Add the onions and 1/4 teaspoon salt and cook until softened, about 5-7 minutes. Stir in the garlic, paprika, cumin, cardamom, cayenne and cloves and cook about 30 seconds. Stir in the flour and cook for one minute.
  • Slowly whisk in the broth, making sure to scrape up any brown bits from the bottom of the pot and to smooth out any lumps. Stir in the tomatoes, undrained, vinegar, mustard seeds, bay leaves, sugar and browned chicken with any accumulated juices. Bring to a simmer. Cover the pot and place in the oven and cook until the chicken is tender, about one hour.
  • Remove the pot from the oven and remove the bay leaves. Stir in the cilantro and season with salt and pepper to taste and serve.

Notes

I love to serve this dish with some cooked white rice on the side or with some of my homemade Naan Bread to soak up that flavorful sauce.
As I  mentioned above, feel free to add as much Kashmiri chili powder or cayenne powder for heat as you prefer.

Nutrition

Calories: 363kcal | Carbohydrates: 17g | Protein: 48g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 227mg | Potassium: 813mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1411IU | Vitamin C: 6mg | Calcium: 66mg | Iron: 4mg